Chilean Cilantro Salsa (Pebre)

Total Time
2hrs 8mins
Prep 8 mins
Cook 2 hrs

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.


  1. Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
  2. Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
Most Helpful

Love this Recipe!!!can you say Yummy Yum Yum;) i used lime juice instead of vinegar and made a Salad dressing for my Greens...Delishhhhhh...

cooknsmypassion November 20, 2011

ZWT4: A nice change of pace from the normal tomato based salsas!! Hubby LOVED the cilantro in this!!

Mom2Rose June 13, 2008